Nestle Toll House Cookies with Pecans and Peanut Butter

I have upgraded this traditional recipe to make it more delicious and original.  We have added a bit of peanut butter to give it the Reese's feel and used pecans instead of walnuts. While you can eliminate the peanut butter, I found the peanut butter was very nice.  You can use any nut you choose

What I did was roll the dough in a plastic bag and freeze and then will slice as needed.   


  1. Preheat youroven to 375° F.
  2. Place your flour, baking soda and salt in small bowl and mix together.  In a food processor add the butter, peanut butter and sugar.  Process slowly until combined well.  Add in the egg and vanilla and again process until creamy.
  3. Add in the flour mixture and process again.  When well mixed you add in the pecans and again process.
  4. You may need to add a bit of water if the batter is too thick.  Now mix in the semi sweet chocolate pieces.  Set aside while you are preparing your baking sheet.  Your baking sheet should be ungreased.
  5. Bake in a hot oven for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.